Instructions

1. Preheat your oven to 350° and line your mini muffin pan with paper liners.
2. In a medium-sized bowl mix together your flour, pumpkin pie spice, baking soda and salt.
3. In a large bowl mix together your sugar, pumpkin, eggs, oil and water; mix until just blended.
4. Add your flour mixture to the pumpkin mixture stirring just until moistened.
5. Using a small spoon scoop your batter into your paper lined muffin cups, filling 3/4 full.
6. Bake on the middle rack for 9 to 10 minutes or until toothpick inserted in center comes out clean.
7. Allow your mini muffins to cool in pan on for 10 minutes. Once cool remove to wire rack and allow to cool completely.
8. Store your pumpkin spice mini muffins in a covered container.
9. If wanting to freeze, once fully cooled individually wrap each muffin with plastic wrap and then place in a large freezer bag.